Description
A moist and delightful cake packed with sweet dates and crunchy walnuts, perfect for any occasion.
Ingredients
Scale
- 200 g pitted dates, chopped (1 1/3 cups)
- 240 ml boiling water (1 cup)
- 1/2 tsp baking soda
- 115 g unsalted butter, softened (1/2 cup)
- 100 g brown sugar (1/2 cup, packed)
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 190 g all-purpose flour (1 1/2 cups)
- 1 tsp baking powder
- 1/4 tsp salt
- 100 g chopped walnuts (1 cup)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round or square cake pan.
- Combine the chopped dates with boiling water and stir in the baking soda. Let it sit for 10 minutes to soften.
- Cream together the butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, followed by vanilla extract, cinnamon, and nutmeg.
- Stir the date mixture (with its liquid) into the wet ingredients until well combined.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Add the dry ingredients into the wet mixture, mixing just until incorporated.
- Fold in the chopped walnuts and pour the batter into the prepared pan, smoothing the top.
- Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Mix powdered sugar, milk, and vanilla extract until smooth, if using the glaze, and drizzle over the cooled cake before serving.
Notes
For added sweetness, serve with whipped cream or a scoop of vanilla ice cream. This cake can be stored in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg